#the best immersion blender

[esleep]

just remembered i made another batch of daal soup yesterday so i get to have some for lunch today >:)

[staryflowers]

chat what happens in fullmetal alchemist. sorry for ur loss or happy that happened i dont know

[narutomaki]

only problem with cooking from the heart is I will make something new and will like it sooooooo so so fucking much and know I will get it wrong the next time and disappoint only myself

[kethabali]

figured out the recipe for the perfect smoothie consistency and taste so now i'm gonna eat smoothies everyday

[bestsellersfromamazon]

10 Must-Have Kitchen Gadgets to Simplify Your Cooking Routine

Cooking at home can be incredibly rewarding, but let’s be honest, it can also feel like a bit of a chore without the right tools. Whether you’re a seasoned chef or just starting out in the kitchen, having the right gadgets can make all the difference. Here are ten must-have kitchen gadgets that have transformed my cooking routine and can do the same for you. 1. Instant Pot I was skeptical about…

[ekecorp]

Blending Brilliance: Key Considerations for Commercial Immersion Blenders

In the fast-paced world of commercial kitchens, efficiency is paramount. Chefs and culinary professionals understand the importance of having the right tools to streamline their processes and deliver top-notch results. One such indispensable tool that has revolutionized the way commercial kitchens operate is the commercial immersion blender. Also known as hand blenders or stick blenders, these versatile gadgets have become a staple in professional kitchens for their ability to blend, puree, and emulsify with precision and speed.

The Rise of the Commercial Immersion Blender

The culinary landscape has witnessed a transformative shift with the rise of the commercial immersion blender. Once confined to home kitchens, these versatile gadgets, also known as hand blenders or stick blenders, have emerged as indispensable tools in professional culinary settings. Most professionals desire the best immersion blender to meet the demands of efficiency and precision in commercial kitchens. With powerful performance, durability, and innovative features, top-rated immersion blenders have become essential companions for professionals navigating the fast-paced demands of their craft. The commercial immersion blender's compact design and ability to blend directly in containers make it a time-saving and mess-reducing asset, symbolizing a new era of blending brilliance in professional kitchens.

Exploring Key Factors Choosing the Best Immersion Blender

With the market flooded with various brands and models, selecting the best immersion blender for commercial use can be a daunting task. Here are some key considerations to help you navigate through the options and find the perfect blending companion for your kitchen:

Power and Performance: The first and foremost consideration when choosing a commercial immersion blender is its power. Look for a blender with a high wattage, as this directly correlates with its ability to handle tough ingredients and provide smoother results. Commercial kitchens often deal with large quantities, so having a powerful immersion blender is crucial for efficiency.

Durability and Build Quality: Commercial kitchens can be demanding environments, and the tools used need to withstand constant use. Opt for immersion blenders with a durable build, featuring high-quality materials that can endure the rigors of a busy kitchen. Stainless steel blades and a robust motor housing are indicators of a blender's ability to withstand heavy-duty use.

Blade Design: The meticulous design of immersion blender blades is paramount to ensure a seamless blending process. Look for the best immersion blender that has well-made, sharp blades that can easily blend a wide variety of ingredients. Certain models even have replaceable blades for increased versatility, which allows them to be used for a variety of culinary tasks and gives the kitchen's arsenal even more flexibility.

Cleaning Convenience: In the bustling realm of commercial kitchens, where time is where time is limited and precious, the ease of cleaning cannot be overstated. Opt for a commercial immersion blender with features that make cleaning and disassembly quick and easy. To ensure a quick and easy cleanup routine, which is essential for maintaining an efficient and hygienic kitchen environment, some advanced models offer detachable shafts and dishwasher-safe components.

Control and Speed Options: The ability to precisely regulate blending speed is essential for achieving culinary perfection. It is crucial for chefs to choose an immersion blender with adjustable speed settings so they can achieve the right consistency for a variety of dishes. Additionally, some top-rated immersion blenders are equipped with pulse functions, delivering an additional layer of control, and enabling you to refine your culinary creations with finesse.

Size and Ergonomics: Choosing immersion blenders that are both compact and ergonomically constructed is crucial when working in commercial kitchens with limited space. Consider looking for a model that seamlessly integrates ease of handling and storage, featuring a comfortable grip and a lightweight design. These attributes not only enhance manoeuvrability but also mitigate strain during prolonged usage, ensuring that these immersion blenders become a trusted and efficient component in the demanding environment of a professional kitchen.

Brand Reputation and Reviews: Before making a final decision, consider the reputation of the brand and read reviews from other chefs and professionals who have used the immersion blenders. A top-rated immersion blender from a reputable brand is likely to meet your expectations and deliver reliable performance.

Takeaway: Blending Brilliance in Every Kitchen

In the world of commercial kitchens, the right tools can make all the difference. Commercial immersion blenders are the ultimate expression of blending excellence in any food establishment. Chefs and culinary professionals seeking the best immersion blender can now elevate their culinary prowess with these top-rated gadgets. The collaboration of power, durability, and ergonomic design in commercial immersion blenders caters to the unique demands of professional kitchens. These compact yet robust tools enable you to streamline their processes, providing efficiency and precision in every blend. As a result, the culinary landscape embraces a new era where the versatility and reliability of top-rated immersion blenders become integral components, transforming ordinary kitchen tasks into extraordinary culinary creations. Embrace the future of blending brilliance in every culinary endeavour with the commercial immersion blender.

[ghosty-schnibibit]

this poll has been brought to you by the overwhelming spite i feel when i read recipes that involve vegetables like carrots or squash with big disclaimers like "i know the cooking time seems short but you don't want to overcook your veggies! mushy vegetables are gross and an affront to cooking!" when my texture issue having ass will only eat vegetables if they've been steamed and roasted into a paste

[castielafflicted]

spicy black bean soup time. with sour cream.

[bestpickme]

✅ 10 Best Budget Immersion Blender 2023 [BUYING GUIDE]

[foodshowxyz]

Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.

[kymtym]

Strawberry Jam

I make this often and it's the best jam I've ever had.

INGREDIENTS:

3 pounds (1.360kg) strawberries, trimmed and quartered

3 cups (710 ml) granulated sugar

Juice of 1 lemon

TOOLS

a wide pot with a lid

A silicone spatula / scraper

A stove (range?)

A big spoon for stirring and scooping

A small spoon for testing readiness

A glass or ceramic plate to test readiness

A freezer (for the plate)

EITHER a potato masher OR an immersion blender (stick blender?)

A container to put the finished product in. This recipe is not shelf stable, the jam will need to go in the fridge.

Early in the day, combine all ingredients in the pot. It may seem like too much sugar, but don't worry. Mix it up with the silicone spatula, put a lid on it, and leave it in the kitchen. Every now and then, give it another mix. I just leave the spatula in the pot, the lid is just to keep and dust and the cats out of the mix. The sugar will eventually draw out a bunch of juice from the strawberries and you will be left with a pot of strawberries in syrup. This will take hours. If you scrape the bottom of the pot and no longer feel grainy sugar and you're no longer able to pull up any sugar, you're ready to cook it.

Put the plate in the freezer.

Mash or blend your syrup-strawberry mix to your desired smoothness. It will get thicker as it cooks, so keep that in mind. I blend the life out of the strawberries because I like for it to be easy to spread on toast, my sister likes for the to still be strawberry chunks, so when I make it for her I just use the potato masher.

Turn on the heat! Boil it! Stir almost constantly. My recent batch took just under an hour to cook all the way. Once it starts boiling, turn the heat down to medium-low, I did like a 3 out of 10. If you stop stirring, goopy bubbles should appear like a slow motion boil. You will have like a pink foam on the top of the mix from the boiling. After about 30 minutes, the bubbling should be thicker and goopier. After about 40 minutes, the pink foam should almost go away when you stir the mix, like you can almost stir the bubbles into the mix.

Pull the plate out of the freezer and use the small spoon to spread a little bit of the mix onto the plate in a stripe. Hold the plate vertically so the stripe goes left to right. If the stripe immediately starts to drip down the plate, the mix isn't done yet, put the plate back in the freezer and keep cooking. Try again in like 5-10 minutes. If the mix DOESN'T immediately start dripping down the plate, turn the plate so the stripe goes up and down and swipe your finger through the stripe from leg to right (or right to left). The jam is done cooking when the stripe made from your finger through the stripe of mix holds and doesn't fill with dripping mix.

(If you have a candy thermometer, the jam is done when it reaches 220°f or 104°c)

CAREFULLY pour or scoop the jam into your preferred container. This jam is HOT and STICKY so please treat it like lava. This stuff is hotter than boiling water and will stick to you until you wash it off, don't let it touch your skin.

3 pounds of strawberries makes about 3 pint jars of jam with a little bit of room at the top of the jars. If you want to, you can properly can it and make it shelf-stable until it's opened, but I've never done that so your on your own. I just keep them in my fridge or give them to friends and neighbors.

I'm lucky enough to have a huge strawberry festival nearby every March. 20 pounds lasts me and my husband a year of jam, sorbet and cheung. I get them home, give them a vinegar bath, and trim them up before measuring out a bunch of one pound bags that I vacuum seal and freeze, and some 5 ounce (140 gram) servings for sorbet, also sealed and frozen.

Let me know if anyone wants the sorbet or cheug recipes.

Have fun! Be careful! Enjoy!

[liesmyth]

any interest in sharing that sausage and pumpkin lasagn recipe 👀

VERY HAPPILY, unfortunately it's in italian. here's a video

tldr (assuming you're familiar with a "regular" lasagna recipe)

clean the pumpkin of seeds and cut it into slices, then "toast it" in the oven — cook it at 180° in ventilated mode for one hour until the pumpkin is mostly dry.

in the meantime, roast the sausage in a pan in an onion fry, add white wine to simmer for flavour if you're into that, put some rosemary if you're into that

prepare bechamel sauce! I do it with butter + flour, milk, and salt + nutmeg for flavour. aim to make it thick.

once the bechamel is ready, take out the pumpkin slices and wring them out if necessary. then blend the pumpkin into the sauce — an immersion blender would be best if you have it! the sauce should be on the sweeter side but add a pinch of salt if needed

assemble the lasagna! bechamel sauce on the bottom of the pan + layer of sasagna + sauce + crumbled sausage + parmesan cheese. then repeat (lasagna, sauce, sausage, parmesan) until it's all done

cook the assembled lasagna! 30 mins @ 190°.

PROFIT

This is a HIT with my family u have no idea. lmk if you make it!!!

[ms-demeanor]

Do you have any food tips for someone with bad texture sensitivities? The texture I hate Most is anything fibrous, which is almost all vegetables, and makes me feel and seem like a fuckin 8 year old. The best thing I've found so far is removing the central stem from spinach, "deveining" it, but that takes Forever and doesn't add much verity

I do! Because I fucking *loathe* celery strings!

So for one thing, if you find stuff that has textures that irritate you it's perfectly fine to avoid those things. If the stem from spinach bothers you are there good alternatives that serve the same purpose? Is the texture of kale or chard less problematic? If there are good alternatives that serve the same purpose, use those!

For another - look at some options on prep and purchasing. Does baby spinach bother you the same way that regular spinach does? Does baby spinach at least mean chopping off less of the stem because it's softer and less stringy? That might be a good option! But also check and see if there are different methods of prepping the particular vegetable. I started liking asparagus a lot more when I learned to snap the stem at its natural breaking point instead of trimming to an arbitrary length because that gets you a lot less fiber from the plant!

And finally - Destroy The Basic Structure Of The Offending Texture. If eating raw whole spinach is super difficult for you, don't do that. Cook it until the fibers break down (steaming and boiling do this pretty well) or chop it up so tiny that it isn't noticeable (this is the only way I will eat uncooked celery) or Stick That Motherfucker In a Blender (I put spinach in my smoothies and will often use an immersion blender to smooth out textures in soups). A mandolin slicer is a good way to get extremely thin-sliced veggies if cutting things up very fine is difficult for you.

You may also find that you have a better time eating frozen or canned vegetables than you do eating fresh vegetables. That's fine! If you're limited to canned vegetables make sure to watch the sodium in the veggies, but frozen and canned vegetables are still vegetables and they're still good for you.

[bloodfin]

planning out this menu for next week so of course thinking about the ghouls and their kitchen/food habits

dew loves sweet, crunchy treats. kettle corn, frozen chocolates, chocolate covered nuts. anything sweet that will leave a trail of crumbs will do. what he hates, however, is dishes, so he'll do anything possible to avoid making more, including using a paper towel as a makeshift plate (this of course leads to more mess, and mountain has nearly banned him from the space on several occasions)

rain loves spicy foods. ordering thai? he's requesting level 5 spicy, with extra chili paste on the side. loves to chase spice-intolerant dew around offering kisses after. he has too many teeth, so he won't touch stringy foods like celery. in the kitchen, he will clean as he goes, but never remembers where to put the spatulas or whisks so good luck figuring out which drawer he plopped them in

mountain also has a sweet tooth, but more for cakes and cookies. his baking is rivaled only by sunshine, and they'll tackle the most difficult recipes together to make actual magic. also makes the best ✨️special✨️ treats with his home-grown stash. extremely clean and organized; everyone knows better than to bother him in the kitchen, choosing to sit and observe at the island instead. if they're extra good, he'll slide them a sample

swiss loves savory and crunchy snacks. chips, pretzels, extra toasty cheeze-its. mountain made him savory trail mix once and now he asks for a pound of it every yule. will keep the kitchen pretty tidy, but has an unfortunate habit of forgetting to close the cabinets he opens and has bonked himself on more than one occasion. also known to make anything into leftover sandwiches that have no right to be as tasty as they are

aether is a grill dad. grilling is peaceful for him, plus it keeps his hands warm. loves a good classic burger, or a grilled chicken salad, definitely a savory guy. there could be a foot of snow outside, and aeth will be lighting the grill up for dinner without complaint. he's still learning to use the smoker, ever the perfectionist, but no one is complaining about eating the "messed up" brisket that doesn't quite fall apart when you poke it

aurora is the soup queen. loves eating soup, making soup; all soup, all the time. the den has a lot of mouths to feed so mountain made her a special step stool to help her see more easily into the massive kitchen stock pot while she cooks. her favorite to eat (but least favorite to make) is cauliflower soup, it's creamy and delicious, but every time she uses an immersion blender the ceiling gets as much soup as she does

sunshine also loves baking. her favorite is a classic raspberry french macaron and she has perfected the technique - it's impressive. phantom loves to watch her cook in particular, she's so clean and precise, they hope one day to hold a measuring cup like she does. sunshine is a bit more patient in the kitchen, showing whoever is watching little tips and tricks. wears the cutest floral apron, almost always covered in flour handprints

cumulus is all about fruits and berries, loves citrus and blackberries the best. mountain painstakingly cares for a little tangerine tree, just for her. her favorite foods to make are comfort foods, and she always makes the macaroni and cheese for big group dinners. everyone begs for it (and rain doesn't even add hot sauce), but she is definitely one of the messier cooks. everyone knows she has been in the kitchen when there are wrappers left about, little twist ties on the counter. the pack doesn't mind terribly, not when her dishes could cure any emotional wound

cirrus is all about cold, sweet snacks. loves ice cream and popsicles, the freezer is well stocked. her favorite is orange pushpops, and she will take exactly zero questions about it. works with great efficiency in the kitchen, and will often be the one planning dinner party menus with mountain. that, and which special snack he should make next. her specific cooking talent is bread, in particular sourdough. she made a cinnamon bread once that made dew cream his pants, he still hasn't lived it down

phantom burned water once, never tried cooking again. loves to wear a thrifted shrek shirt, "in the morning, im making waffles." they aren't, they barely use the toaster, but they'll make puppy eyes at mountain until he sighs and starts getting the batter ready. will eat anything anyone feeds them, but has an extra soft spot for those cloyingly sweet white puffy sugar cookies with bright colored frosting and sprinkles. the first time they had one was halloween, and they insisted on saving all the bat sprinkles

[sweetcherryslim]

Taco Chili - 115kcal/11g protein

Servings: 16 - 115kcal/11g protein per 1 cup serving

1 red onion large - diced

1 red bell pepper medium - diced

1 yellow bell pepper medium - diced

1 1/2 pounds ground turkey

1 tablespoon olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon cumin

15 ounces tomato sauce canned - no sugar added

1 pound corn frozen - organic sweet corn is best

4 cups chicken broth

15 ounces black beans canned - no sugar added

1/2 pound corn chips no sugar added - crushed

1/2 teaspoon kosher salt

In a large soup pot, warm your olive oil and sauté the onions and bell pepper.

Stir in the turkey meat and brown. Add everything except the black beans and corn chips crumbs (if using) and cook until the meat is done.

If you wish the chili to have a less chunky texture, simply use an immersion blender to blend it up a bit (as we did in the photo above).

Then stir in your black beans and chips and serve.